NORTHWEST DUNGENESS CRAB CURRY
My two favorite things: dungeness crab and curry meet together to make an unusual, but lovely curry. Very romantic, and it would be great treat for a dinner-date. This recipe is from "Pacific Passions Cookbook" by Karen Barnaby.
Provided by Ashley U
Categories Curries
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Drop in the crabs and cook until they stop moving, about 3-4 minutes.
- Remove the crabs from the pot and cool.
- When they are cool enough to handle, pull of and discard the top shell.
- Scrape the insides clean with a small spoon.
- Remove the spongy lungs on both sides of the body.
- With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
- Heat a small frying pan over medium heat.
- Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
- Place in a bowl and add the paprika, cayenne and turmeric; set aside.
- Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
- Fry the black mustard seeds until they pop.
- Add the onions and garlic and cook until lightly browned.
- Stir in the spice mixture and the water.
- Bring to a boil, and then simmer until the mixture is reduced by half.
- Add the coconut milk and bring to boil.
- Season with salt and add the crab.
- Cook for 5 minutes, turning the pieces over to ensure even cooking.
- Remove from the heat and serve.
Nutrition Facts : Calories 1700.8, Fat 109.7, SaturatedFat 69.8, Cholesterol 401.2, Sodium 2225.3, Carbohydrate 55.4, Fiber 15.2, Sugar 28.8, Protein 132.7
NORTHWEST GRILLED DUNGENESS CRAB
Make and share this Northwest Grilled Dungeness Crab recipe from Food.com.
Provided by I Cook Therefore I
Categories Crab
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium high.
- Melt butter with olive oil, garlic, and lemon juice and grated peel.
- Toss crab in the butter mixture to coat and place it on the grill away from the flame.
- Toss vegetables in the butter mixture and season to taste with salt and pepper; place vegetables on the grill.
- Cook the crab for 4 minutes and turn over, burshing with the butter mixture.
- Turn the vegetables over and cook until the crab is heated through and the vegetables are tender crisp.
- Arrange the vegetables on a platter.
- Toss the herbs in the remaining butter mixture and add the crab; toss to coat.
- Arrange the crab over the vegetables and pour the remaning butter mixture over the platter, serve with crusty bread.
Nutrition Facts : Calories 454.1, Fat 35, SaturatedFat 12.4, Cholesterol 136.8, Sodium 593.6, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 29.2
NORTHWEST DUNGENESS CRAB CAKES
Dungeness crab is my favorite type of shell food. It also reminds me of Christmas eve as a child where my grandma had all you can eat crab. I got this recipe from "Pacific Passions Cookbook" by Karen Barnaby.
Provided by Ashley U
Categories Crab
Time 30m
Yield 12 crab cakes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
- Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
- Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
- Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
- Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.
Nutrition Facts : Calories 524.1, Fat 22.2, SaturatedFat 11.9, Cholesterol 202.3, Sodium 644.8, Carbohydrate 65.7, Fiber 3.2, Sugar 3.3, Protein 14.6
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